I’m super excited about today’s post.
A few weeks ago I signed up to participate in a Paleo Pen Pal exchange. Each month you are assigned a new pen pal, and you send your pen pal a paleo ingredient or product for them to try out or incorporate into a recipe. My pen pal this month was a lovely woman from Texas named Ronda who sent me HEB’s That Green Sauce and Whataburger mustard, both popular products in Texas. Thank you Ronda!! 🙂
I really wanted to incorporate both ingredients into one meal, so this is what I came up with: Stuffed Tex Mex Burgers with Sweet Potato Fries and Chipotle Honey Mustard. This meal is a glorious flavor explosion, mostly thanks to That Green Sauce. I may just hoard the leftovers instead of sharing with anyone… But I will share the recipe! See, I’m not that selfish.
After drooling all over myself while shooting the pictures, I gobbled one down in about .02 seconds. I wasn’t even hungry. But they’re just that good.
I served the burgers on top of broccoli fritters (get the recipe here). My suggestions is to make the broccoli fritters first while the sweet potato fries are soaking, then pop the fries in the oven, then make the burgers.
This recipe serves 4.
Stuffed Tex Mex Burgers:
1 lb ground turkey, buffalo or beef (I used buffalo, my fave)
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chili powder
1 tsp oregano
½ tsp pepper
HEB’s That Green Sauce*
Optional: 1 jalapeño, seeded and minced
Salsa or Pico de Gallo
*Note: I realize HEB’s That Green Sauce is very hard to come by, but I found a recipe for it if you’re adventurous enough to make your own (just leave out the sour cream if you want to make it paleo, or sub it with some greek yogurt if you eat dairy). Otherwise, you can fill your burgers with some good ol’ guac or other sauce you like.
- Put ground meat, garlic and spices (and jalapeño if using it) in a bowl and mix thoroughly with a fork until all spices are evenly distributed.
- Divide ground meat into 8 thin patties. Punch a little indentation in one patty, and put a teaspoonful of That Green Sauce into the indent. Place another patty on top, and pinch the edges together, or seal with a fork. Repeat with remaining ground meat.
- Heat up a skillet with some fat (I used bacon grease, Mmmmm) and cook the stuffed patties for about 3 minutes per side. Be gentle with the burgers so they don’t split open around the edges.
- Top with your favorite salsa and some avocado slices, or more of That Green Sauce if you really want a kick.
Crispy Sweet Potato Fries
3 large sweet potatoes, sliced lengthwise into ¼ – ½ inch fry slices
1 Tbsp olive oil
2 tsp tapioca or coconut flour
warm water for soaking
- Preheat oven to 425
- Place sweet potato slices in a bowl of warm water to soak for 30 minutes-1 hour (this releases some of the starch from the potatoes and allows them to get crispier in the oven)
- Drain and thoroughly dry with paper towels
- Place fries in a large Ziploc bag or plastic container, and drizzle with the olive oil. Toss to coat.
- Sprinkle flour and sea salt in the bag and toss again.
- Spread fries out on parchment lined baking sheets, with plenty of space between fries (if they’re too close they’ll steam and stay soggy).
- Bake for 45-55 minutes, flipping after 20 minutes, and again at 35 minutes. Remove from the oven when pretty crispy but not burnt.
- Serve with your favorite dipping sauce.
(Don’t bake your fries this close together– I actually used two trays to bake all these fries to give them enough space)
Chipotle Honey Mustard
1 tsp ground chipotle chile pepper (sub chili powder if you don’t have ground chipotle)
3 tbsp mustard (I used a mix of grainy and Whataburger mustard, courtesy of my Paleo Pen Pal J)
2 tbsp honey
Kinda self explanatory, but just mix all three ingredients with a whisk or fork until smooth.
And there you have it, folks. This is what I call a party in your mouth. A spicy party. And who doesn’t like spicy parties? So go put your party hats on (perhaps a sombrero) and get to cookin’!